This recipe has been featured in a post on The Recipe Girl blog: Caramelized Scallops with Smoked Chili Cream.
POTATO- SCALLION PANCAKES
1½ lbs red bliss potatoes, scrubbed
1 bunch scallions, cut into ¼-inch slices
½ cup (or so) of all-purpose flour
2 large eggs
1 tsp salt
½ tsp white pepper
4 Tbs canola or olive oil
1. Shred unpeeled potatoes in a food processor or with a box grater. Make sure to drain the shredded potatoes well. It’s sometimes necessary to squeeze the shredded potatoes between two clean dishtowels to remove extra moisture. You want to start with dry potatoes.
2. In a large bowl, mix together shredded potatoes, scallions, flour, eggs, and seasonings until evenly blended. Do not overmix. Covering with plastic wrap right on the potato mix will help to avoid discoloration.
3. Heat 1 Tbsp. oil in an 8-inch nonstick pan over medium-high heat. Place ¼ of the mixture in the hot pan and allow to set for 2 to 3 minutes. Do not let it burn. Turn over and cook on the other side. The pancake should be golden brown. If you prefer smaller pancakes, reduce the amount of potato mixture.
4. Continue this procedure, adding more oil as necessary, until all the pancakes are cooked. Hold in a warm oven until ready to serve.
Recipe Source : The Black Dog Summer on the Vineyard Cookbook
“We used to get these kind of pancakes at a breakfast place that we frequented until they went out of business. These are very similar. Yummy. We used them as a dinner side dish.”
-San Diego, CA